* In a large pot of boiling salted water, cook the bow-tie pasta for 8 minutes, then add the broccoli florets. Cook for an additional 3 to 4 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain and run cool water over the pasta and broccoli mixture to stop the cooking. Drain well and transfer to a large bowl. Toss with the oil, add the chicken, and season with salt and pepper to taste.